Los Angeles daily herald., 1887-07-11

Spain, on the Mediterranean Sea. 1t
has an area Of 4 4,729 square miles, and
its surface is mountainous, being
traversed by the range of Sierra Ne
vada, and only part of Malaga is
used to produce the Malaga raisins.
A part of the grapes are used for
wine-making. Let us see what they
pay laborers for making ralsins. For
men, % to 80 cents per day and
board women from 121a to 20 cents
and food furnished. In packing, men
get so cents per day, and women 25 to
30 cents, and furnish their own food.
One American would do more in one
day than these would do in three.
Now we will contrast the yield of our
vineyards with those of Malaga. Our
vineyards in full bearing yield from
eight to ten tons per acre, and in Ma
laga less than two and one-half tons
four pounds to each vine, one and
one-fourth pounds of raisins to each
vine. The seasons in Malaga are I'M
certain. In 1884 it rained two days in
September and seven days in October.
This year it rained one day and two
nights. The principal grape they
grow for raisins is the Muscatel, the
same as our white Muscat of Alexan-
dria, and it has been there from time
immemorial. There are other places
where raisins are made beside Ma
laga. There is province near which
makes an inferior raisin.
CANNED FRUITS.
The output of the canneries for
1886 was 659, $50 cases of fruit, % 800
cases of jams and jellies. Allowing
forty-five pounds TO the case, this
equals total of $4,000, 900 pounds of
canned fruits. The three leading
fruits continue to be apricots, peaches
and Bartlett pears for canning. The
put-up for 1856 being 100000 cases,
against 10000 for 1885, of apricots
$50, 900 cases OF peaches in 1886,
against 10000 for 1885, and OF pears
120 900 cases, against $4,000 for 1855.
Two hundred and seventy thousand
more cases of canned fruit were put up
in 1886 than in 1885, and are mostly
sold, and good prices paid for the fruit.
CRYsTALIzING.
/ interviewed Mr.. Benedict, of the
firm of Bernard & Benedict Fruit Crys-
talizing Company. He said that all
fruits can be crystalized. The best
fruits for crystalizing are the orange,
apricot, nectarine, cherry, fig, muscat
grape, pear and plum. For marmal-
AIDES, jams and jellies all the fruits
just mentioned except the cherry may
be used. The peach may be largely
used for marmalades. Mr. Benedict
also said that small fruits such as
blackberries, raspberries, Strawberries,
ETC., etc. may be used in any quantity
and yet always find ready sale at
good prices. But of all the fruits
grown in California the fig has the
greatest future. We should at least
supply the demand of the United
States. The variety l would advise
to grow are the white varieties. There
are annually imported from foreign
countries vast quantities, which we
should produce. Mr.. Benedict further
says that that there is practically no
limit to the amount of figs that can be
disposed of at good prices, when pre-
pared by crystalization, or dried in a
manner to compare with the imported.
The guava, he thinks, will become of
great importance when properly culti-
waited. In the shape of jelly, it has
largely been in demand amongst epi-
cures, and in this way and in the
shape of crystalization can be sold at
good profits. These gentlemen have
experimental with various fruits and
have succeeded in way that is beau
tiful to the eye and delicious to the
taste. The fig is prepared by this pro-
cess and the demand is wonderful.
There was firm in New York which
ordered Il sample and as soon as it was
received and tasted they ordered every
few days by telegraph. A syndicate
was formed and they were going to
order ear load, but of course Messrs.
Barnard. & Benedict We're not pre-
pared to fill their order. Their crystal
lied apricots are perfectly splendid in
taste as well as in appearance, also the
pear and strawberry. Then the mus
cat grapes when crystalized are the best
and most palatable of any. | cannot
in this allusion to this most important
industry do justice to it. Barnard
& Benedict have orders for
the next season from every house
that has already received samples
They have also a new process for dry
ing apples that makes the product so
far superior to the best evaporated APP
pie that there is no comparison, in
appearance or taste. Their jams, jel-
lies and marmalades, also syrups, are
far superior to all others. What is the
outlook for pears? Let us look at it
for moment. Just see the demand
there is for pears in the East. First,
our pears are far superior, and can be
sold in the East some time before their
pears are ripe. They can also be
picked some time before they are ripe,
and will ripen in ten or fifteen days, or
abont the time they arrive in the East
ern markets. Then our Bartlett pears
are not only shipped east, but are
canned, to large extent, and are sent
not only to the East, but to Great Brit
ain and some to Europe and other
countries; and besides this, they oan
be dried and command fair prices.
Then they can be crystalized, and
there is demand for them that is
difficult to supply, as at present the
supply is not equal to the demand
at all.
PEARS.
As far as pears are concerned, we
can sell all we can raise for many
years. In fact there is no glutting the
market if they are properly distributed
and sold at a price that people can
afford to give,-not 10, 20 or 25 cents
u pound, but retailed to the consumer
at 6 cents, which will allow the pro-
ducer a fair price, pay the freight and
leave a margin besides.
PRUNES.
One word as to over-production of
prunes. There is no reason why Cali
fornia cannot produce the 10000, 900
pounds of prunes instead of having to
import them. A prominent horticul-